Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1 tbsp ice water
- 3 cups thinly sliced potatoes
- 2 cups sliced plums
- 1/2 cup heavy cream
- 2 eggs
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- Pinch of nutmeg
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
2. Add the egg yolk and ice water and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F. Roll out the chilled dough on a lightly floured surface to fit the tart pan. Line the pan with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 15 minutes.
4. Remove the weights and parchment paper and bake for another 5 minutes until the crust is lightly golden. Set aside to cool.
5. In a large mixing bowl, combine the sliced potatoes and plums. In a separate bowl, whisk together the heavy cream, eggs, brown sugar, cinnamon, and nutmeg.
6. Pour the egg mixture over the potato and plum mixture and toss to combine. Pour the mixture into the cooled tart crust.
7. Bake the tart for 45-50 minutes until the filling is set and the top is golden brown. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 40g
Protein: 7g
Substitutions for ingredients:
- You can use any type of fruit in place of the plums, such as apples or pears.
- You can use half-and-half or milk in place of the heavy cream.
Variations:
- Add chopped bacon or ham to the filling for a savory twist.
- Use a different type of cheese, such as cheddar or goat cheese, in the crust.
- Add chopped herbs, such as thyme or rosemary, to the filling for extra flavor.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Blind baking the crust before adding the filling will prevent it from getting soggy.
- Let the tart cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until warmed through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of powdered sugar and a dollop of whipped cream.
Garnishes:
Sprinkle chopped nuts, such as pecans or almonds, over the top of the tart for added texture.
Pairings:
Serve the tart with a glass of white wine or a cup of hot tea.
Suggested side dishes:
Serve the tart with a side salad or roasted vegetables.
Troubleshooting advice:
- If the crust is too crumbly, add a little more ice water until it comes together.
- If the filling is too watery, drain any excess liquid before pouring it into the crust.
Food safety advice:
Make sure the tart is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Grumbeerupp un Quetschekuche Tart is a traditional German dish that combines potatoes and plums in a sweet and savory tart.
Flavor profiles:
The tart has a buttery, flaky crust and a filling that is both sweet and savory, with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the tart as a main course for lunch or dinner, or as a dessert with a scoop of vanilla ice cream.
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Region: Luxembourg